Butternut Squash Risotto

How quickly we have transitioned into holiday mode here at Eckert’s Country Store! Since the pumpkin patch and picking orchard is now closed, I am diving into Thanksgiving and Christmas event planning. Last night, I started testing recipes for our best-selling class of the season called “Holiday Foods and Wine.” After selling this class out for 3 years in a row, we decided to host it on two nights to allow more guests to enjoy the fabulous wine and food pairings.

squash risotto sized for blog1

The first recipe on my “test” list was Butternut Squash Risotto. My goal was to see if it paired well with the wine I used in the recipe. I chose the buttery, not-too-oaky, Kendall Jackson 2012 Vintage Reserve Chardonnay. This dry white wine seemed like it would be the perfect candidate for pairing with risotto.

Rissoto sized for blog

squash sized for blog

When Chris and I tried the two together and we were a bit taken back by the richness risotto. The risotto was absolutely incredible- even the kids raved about it. Interestingly enough though, it overpowered the Chardonnay a bit. I brought a sample into work today and I will be calling on my dad ( Eckert’s Wine Connoisseur) for another expert opinion on this pairing. The Chardonnay tasted a bit sweet and good with risotto but should we take it up a notch with a red wine? I am not sure yet, but more tasting and sipping will be required to get to the bottom of this. Darn the luck!

Want to get in on the Holiday Wine and Food pairing fun? Maybe you will even get to try this recipe in person! CLICK HERE to see if we have spots still available on Dec 11 or 12.

Eat well this holiday season, Angie

Ingredients

1 butternut squash, peeled and cut into ¾” cubes

2 Tbs. olive oil

Kosher salt and pepper

6 cups water

6 tsp. Better than Bouillon Chicken Base

4 Tbs. unsalted butter

2 large shallots, minced

1 ½ cup arborio rice

½ cup dry white wine

1 cup freshly grated Parmesan Reggiano cheese

Instructions

Preheat oven to 400 degrees. Toss squash in olive oil with ½ tsp salt. Roast squash in oven until soft, about 30 minutes. In a small saucepan, bring water and bouillon to simmer. Stir to mixture to create chicken broth. In a heavy-bottomed pot or Dutch oven over medium heat, melt butter and sauté the shallots for 10 minutes. Add rice and stir to coat the grains with butter for a minute or two. Pour in wine and stir for about 3 minutes. Add 1 cup of broth to rice and stir periodically to allow the stock to be absorbed into the rice, 5-6 minutes. Continue adding one cup of stock at a time allowing it be absorbed into the rice for about 5-6 minutes after each addition. Rice should be al dente after all of stock has been incorporated. Remove rice from heat and stir in parmesan and roasted squash. Serve immediately. Makes 8 servings.